Photo of Pork with pistachio dukkah and rhubarb by WW

Pork with pistachio dukkah and rhubarb

7
7
7
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

pistachios

¼ cup(s), 35g unsalted

ground cumin

2 tsp, lightly crushed

ground coriander

2 tsp, seeds, lightly crushed

pepper

¼ tsp, cracked black pepper

sea salt

¼ tsp

ground cinnamon

½ tsp

ground turmeric

¼ tsp

sesame seeds

1 tbs

rhubarb

250 g, (½ bunch) cut in 5cm lengths

orange juice

½ cup(s), 125 ml

orange rind

¼ tsp, 1.25g, finely grated

caster sugar

1½ tbs, 30g

trimmed pork butterfly steak

480 g, (4x150g steaks)

olive oil

2 tsp

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Process pistachios in a small food processor until finely chopped. Add cumin, coriander, pepper, salt, cinnamon, turmeric and sesame seeds and process briefly to combine. Transfer dukkah to a bowl and set aside.
  2. Spread rhubarb, in a single layer, in a small baking dish. Drizzle with juice, rind and sugar. Bake for 10–15 minutes or until just tender.
  3. Meanwhile, press dukkah over pork. Heat oil in a large non-stick frying pan over medium heat. Cook pork for 3–4 minutes each side or until just cooked through. Serve pork with rhubarb and any cooking juices.

Notes

SERVING SUGGESTION: Steamed sugar snap peas and wholemeal couscous. TIPS: Dukkah can be made several weeks ahead. Store in airtight container. To save time, you can use 60g ready-made pistachio dukkah from the spice section of most supermarkets. Add it: 1 green apple (cut into wedges) in Step 2. Swap it: Pork for skinless lean chicken breast fillets.

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